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The secret to the delicate
flavors in this salad is using a mandoline to shave off the thinnest
slices of fennel and carrot.
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Ingredients:
1/2 lb. bunch carrots with top
attached
2 Andy Boy fennel
3 T extra-virgin olive oil
2 T fresh lemon juice
1 T Champagne vinegar
1/4 medium red onion, thinly sliced
1 C tangerine sections
2 C watercress sprigs, thick stems removed
Sea salt, preferably gray salt
Freshly ground black pepper
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Directions:
| 1. |
Remove the carrot tops and
peel the carrots. Cut them into 3-inch lengths, then use a manual
vegetable slicer to shave them lengthwise into ribbons. |
| 2. |
Cut off the stalks and fronds from the
fennel, then halve them. Shave the fennel lengthwise like the
carrots. |
| 3. |
Place fennel in microwave with 3T water
and cook on high for 2 minutes. Drain. |
| 4. |
Put the carrots and fennel in a bowl and
toss with the olive oil, lemon juice, and 1-tablespoon vinegar.
Let stand for 20 minutes to soften. |
| 5. |
Add the red onion, tangerine sections,
and watercress. Season with salt and pepper, toss well, taste,
and add more vinegar if needed. Serve immediately. |
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Serves 6-8 |
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